Go to the Recipe: Get Creative With Pixar-Style Ratatouille
I wanna marry whoever puts these videos together. As always nice recipe~
Also that peetza and glasses moment
I can't wait to give this dish a try! I'm stuck at work and can't wait to get home just for this!
Yesssss, Michael Tang likes the peetza!
Would you recommend salting the aubergine, or are Japanese eggplants less bitter than their European or North American cousins?
I'm crushing hard on ChefSteps and I don't know what to do. Maybe I'll write more ChefSteps fan fiction.
This recipe is insane! Thanks for sharing this with us. Breakfastouillie looks awesome!
thats like a caramel apple! Maybe a little streusel sprinkled on for good measure?! To quote our beloved Mr Niehaus. "My oh my!" Thank you, friends!
Japanese Eggplant is not bitter.It is characterized by elongated and the small.There is no need salt.By the way, Joel Robuchon not Sprinkle the salt on eggplant.
Oh my worddddd that breakfastouille is GENIUS. Stand by I know what I'm doing next weekend!
Dear Chefsteps - I won't lie, the image of ratatouille in my inbox was a tad confusing. I thought to myself: "Its January, and these guys are also way up here in the cold and dreary Pacific North West. Its about as far from tomato-season as it gets. Why would one fuss with eggplant, zucchini, and tomatoes in the dead of winter?" And then I clicked through to find your video and stunning (winter appropriate) riffs on the traditional dish. I cannot wait to try these out, In fact, I'm thinking tonight is a primo time to start. Thanks for some unexpected inspiration!
Oh, new set design... At least it is the first I've noticed the home style appliances in a video, and racks of pots and pans in the background.
Loves it
More? Meaning you already have some? Ahahahahah
I'd love more detail on the plating! How to transfer from baking pan to ring mold, holding structure, etc.
Looks awesome, just need to remember it in August, when everything is in season!
Guys, I just watched your video after a pretty crappy day and all of a sudden, the world is a much better place! I have a big smile on my face and can't wait to play with these 'touilles... Merci !
If you had to substitute Japanese Eggplant for the more standard European eggplant I assume it would need degorging then? Japanese Eggplant is pretty much impossible to find in small-town England unfortunately.
Amazing video! Would have loved a bit more detail on the plating.
Loving the technique! Can't wait to try it!!
Yes please!
So excited to try these out!
Looks great, and thanks so much for the creative ingredients suggestions - I loathe zucchini and sadly, aubergine loathes me. I shall experiment with the technique using vegetables that are mutually acceptable:-)
(I also loathe the film. I've never been able to get past "Oh, god! There's a rat in the kitchen!".My grandsons love it and make me watch it, and I feel nauseous the whole way through)
Another beautiful production bt Team Chef Steps!
Great idea but I would suggest making the Breakfastouille in individual creme brulee dishes, preferably round. That way you would be able to have a nice presentation with an egg (poached, emoji, fried) on top. Can't wait to try it.
Awesome as always! Can't wait to try the breakfast one. Will have to get a veggie sausage for my vegetarian son for this weekend. I too had a rat thing about the movie which I quickly got over once I realized he knew how to cook! ;o) Still one of my favourite films.
Let us know how that veggie sausage turns out, Judy!
Hooray! We're so glad you think so! Please post pictures if you give any of them a try!
Oooh, we like your thinking! Absolutely!
Awesome, Emily. Thanks so much for your kind words!
Hi Evan! Thanks for the request! We'll definitely consider that for future content!
Cyril! We LOVE hearing this! Hope you have a great rest of your week!
Thanks, Alex! You and Evan (below) both had the same thought so we'll have to consider that for the future!
Thanks, Elyss!
Ah, great idea, Peter! Thanks for sharing!
all i have to say is ( WOW ).. and thank you... sky is the limit....
We love this reaction! Please show us any experiments you try with this inspiration!
Quick question, is the sausage in the breakfastouille blanched, or is it cut raw? I feel it would fall apart if it was the later.
Unfortunately. japanese eggplant can not be a substitute. In the United States, it had been replaced by Chinese eggplant.
Nice video, as always! I just have one question, not really related to the dish. That beautiful knife you are using when cutting the tomato caught my eye! Absolutelly nice, but i couldn't find it amoung your knife collection. Could you please tell me where i can purchase it or send me a link?
I see an awesome sugar free fruitatouille coming soon. Mmm
https://www.chefsteps.com/knife-collection
Rye bread and mustard with the breakfastouille, too, amirite?
You guys are the best! I am so inspired by each and every post! Keep it coming...
Sorry i spelled it incorrectly, but i still can't find it among your knife collection. I am looking for the knife that can be seen at 1:15 mins. used for cutting thin slices of tomatoes.
Thank you for your help in advance.
Perfect Breakfastouille, thank you!
I live right by the store where they buy their knives and am a customer myself. This knife is beautiful, and I have been eyeing it myself, however prepare you wallet because it is extremely expensive and in short supply because the maker injured his hand. Here is a link:http://www.epicedge.com/shopdisplayproducts.asp?id=1453&cat=Yoshikane+SLD+Damascus+Traditional
A beautiful Breakfastouille for brunch with the fam. Thanks for coming out with another amazing recipe and beautiful video.
This reminds me of fancy potatoes au gratin with a bit less sauce. Yumbo.
Looks to be precooked. As raw sausage would def not hold it's shape.
you guys should do a creative-touille contest
Excellent. I wonder how many times Grant has hacked his fingers up using that mandoline (at least that's what I end up doing).
Gorgeous, Samir! Thanks for sharing!
Wow, looks fantastic!
I don't own a casserole - what can I use instead? Just the usual baking form? Or does it not conduct enough heat?
A normal sheet pan (or even a sauté pan) will work just fine!
I also considered using those way-too-cute small frying pans with an emoji egg (or better, a sous-vided poached egg) on top. Romantic breakfast - check!
